Ingredients from store:

  • 2 tablespoons of cooking wine
  • 1 cup + 3 tablespoons separately: wheat starch
  • 1 teaspoon finely chopped garlic from a jar
  • 1 teaspoon of chilipaste
  • 2 tablespoons soy sauce kikkoman
  • 1 tablespoon of rice vinegar

Other necessities:

  •     350 gr big prawns
  •     1 eggwhite
  •     2 finely chopped spring onions
  •     1/2 teaspoon finely chopped ginger
  •     1/2 teaspoon of sugar
  •     1 teaspoon of sesame oil

Preparation:

Prepare the prawn

  •     Remove the prawn from their shells and clean them
  •     Put the prawn in a bowl and add the rice wine
  •     Add half a teaspoon of salt to this
  •     Mix thoroughly and let it rest (marinate)

Batter

  •     Put the eggwhite in a cup and add a tablespoon of wheat starch to it
  •     Add a teaspoon of oil
  •     Mix thoroughly until it becomes a white paste
  •     Put the batter in a deep plate

Bake prawn

  •     Put 3 tablespoons of wheat starch on a plate
  •     Place the wok pan (or ordinary deep pan) on a high heat
  •     Add 6 cups of oil to the pan and let it warm up
  •     Dip each prawn first in the batter and then in the wheat starch until well covered and add to pan
  •     Let the prawn bake briefly. Each prawn that has a nice crust can be taken out of the pan
  •     Continue until all the prawn are fried.

Finish baking the shrimp

  •     Clean the wok pan. Put in two tablespoons of oil and put on a warm fire
  •     Add the spring onions
  •     Add the garlic paste
  •     Add the chopped ginger
  •     Add the chili paste
  •     Let simmer until it becomes aromatic
  •     Add the soy sauce
  •     Add the sugar
  •     Add the rice vinegar
  •     Add 2 tablespoons of water
  •     Let it simmer briefly

Finish off

  •     Add the prawn to tha pan
  •     Add the sesame oil
  •     Mix well ... and ready! (eat with white rice).

Tasty !




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